Go Back

Baked Potato Soup

Baked potato soup that’s ultra-creamy, made by simmering mashed russet potatoes with a roux-style base and melting in cheddar and sour cream for a smooth, thick texture. Topped with classic baked potato fixings like bacon, extra cheese, and chives.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 4 large russet potatoes baked, cooled, and peeled
  • 0.1 Salt to taste
  • 0.1 pepper to taste
  • 0.1 garlic powder to taste
Bacon and aromatics
  • 6 strips bacon cooked and crumbled
  • 1 onion diced
  • 3 cloves garlic minced
Soup base
  • 4 cup chicken broth
  • 1.5 cup heavy cream
  • 0.5 cup butter
  • 0.33 cup all-purpose flour
Cheese and toppings
  • 1.5 cup shredded cheddar
  • 1 cup sour cream
  • 1 Extra cheddar for serving
  • 1 Extra bacon for serving
  • 1 Extra sour cream for serving
  • 1 chives for serving

Equipment

  • 1 Dutch oven

Method
 

Bake and prep potatoes
  1. Bake the russet potatoes at 400F for 1 hour, until tender all the way through; cool completely, then peel and roughly chop or mash.
Build the creamy base
  1. Melt the butter in a large pot, then sauté the onion over medium heat for 4 minutes until softened.
  2. Add the minced garlic and cook for 1 minute, stirring so it doesn’t brown.
  3. Whisk in the all-purpose flour and cook for 2 minutes to remove the raw flour taste.
  4. Gradually whisk in the chicken broth until smooth, then add the heavy cream and stir to combine.
  5. Fold in the baked potatoes, then simmer for 15 minutes, mashing some for texture and thicker body (visual cue: gentle bubbles and a creamy consistency).
Finish with cheese and season
  1. Stir in the shredded cheddar and sour cream until the cheese fully melts and the soup turns smooth and creamy (visual cue: no grainy cheese bits).
  2. Season to taste with salt, pepper, and garlic powder, then stir well.
Serve loaded
  1. Ladle the soup into bowls and top with extra cheddar, extra bacon, extra sour cream, and chives.

Notes

Pro tip: if the soup gets too thick after simmering, loosen it with a splash of hot chicken broth while stirring. Store in the fridge up to 4 days; freeze up to 2 months (texture may be slightly softer after thawing). For a lighter option, use half-and-half in place of heavy cream and reduce the butter slightly for a less rich finish.